Chowhound Presents: Table Talk with Nicole Plue, Director of Pastry Arts at SF Cooking School

General Discussion

Rehydrating dried-out salami?

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Rehydrating dried-out salami?

BobB | Feb 16, 2010 09:03 AM

I picked up a fantastic natural-casing artisanal sopressata recently. The shop kept it unrefrigerated (I guess since that's how it's made), so when I got it home I just put it in a cupboard, and forgot about it for six weeks or so.

When I took it out yesterday and tried to eat it I found it's hardened considerably - I can just about saw off a slice with a very sharp knife, but it's almost tooth-breakingly hard to chew (albeit delicious!)

Any suggestions for how I might bring it back to a more edible texture?

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